Summer Pasta with Herbs and Veggies
Embrace the vibrant flavors of summer with this Summer Pasta with Herbs and Veggies—a quick, wholesome, and utterly satisfying dish that celebrates the season's freshest produce. Featuring al dente spaghetti or linguine tossed with tender zucchini, sweet cherry tomatoes, crisp red bell peppers, and nutrient-rich baby spinach, this recipe creates a symphony of colors and flavors in every bite. A generous drizzle of olive oil, aromatic garlic, and zesty lemon juice enhance the natural goodness of the veggies, while fresh basil and parsley deliver a burst of garden-fresh fragrance. Finished with a sprinkle of Parmesan cheese and a dash of optional red chili flakes for a subtle kick, this easy 35-minute recipe is perfect for weeknight dinners or casual entertaining. Enjoy this light, healthy pasta as a vegetarian main course or pair it with grilled chicken or shrimp for a protein-packed twist.
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Recipe Information
Ingredients
- 12 ounces spaghetti or linguine
- 1 medium zucchini
- 1.5 cups cherry tomatoes
- 1 small red bell pepper
- 2 cups baby spinach
- 3 tablespoons olive oil
- 2 large garlic cloves
- 0.25 cup fresh basil
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
- 0.5 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
While the pasta is cooking, prepare the vegetables. Slice the zucchini into thin half-moons, halve the cherry tomatoes, and dice the red bell pepper.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the zucchini and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Toss in the cherry tomatoes and baby spinach. Cook for another 2-3 minutes until the tomatoes soften slightly and the spinach wilts.
Add the cooked pasta to the skillet with the veggies. Toss everything together to combine. If the mixture seems dry, add a splash of reserved pasta water.
Season with salt, black pepper, and optional red chili flakes. Drizzle in the lemon juice for a fresh, tangy flavor.
Remove the skillet from heat and stir in the chopped basil and parsley.
Serve the pasta topped with freshly grated Parmesan cheese. Garnish with extra herbs if desired.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
